Garlic Parmesan Potato Wedges
Try these crispy garlic parmesan potato wedges - easy homemade recipe with simple ingredients. Perfect oven-baked side dish ready in under 30 minutes!
Equipment
- mixing bowl
- oven
- baking sheet
- electric mixer
- whisk
- spatula
- wire rack
- measuring cups
- measuring spoons
Ingredients
Dry Ingredients
- 1.5 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp fine salt
Wet Ingredients
- 0.5 cup unsalted butter softened to room temperature
- 0.75 cup granulated sugar
- 0.75 cup packed light brown sugar
- 2 large eggs at room temperature
- 1 tsp pure vanilla extract
- 2 cups old-fashioned rolled oats
- 1.5 cups semi-sweet chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, and salt until thoroughly combined.
- In a large mixing bowl, use an electric mixer on medium speed to beat the softened butter with the granulated and brown sugars until the mixture is light and fluffy, about 2-3 minutes. Beat in the eggs one at a time, followed by the vanilla extract.
- With the mixer on low, gradually add the dry flour mixture to the wet ingredients until just combined. Use a sturdy spatula to fold in the oats and chocolate chips until they are evenly distributed throughout the dough.
- Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 10-12 minutes, until the edges are set and golden but the centers still look slightly soft.
- Let the cookies cool on the baking sheets for 5 minutes to firm up, then transfer them to a wire rack to cool completely.
Notes
Let the cookies cool on the baking sheets for 5 minutes to firm up before transferring.